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Inspiration for your menu Ideas for success


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Celebrate Our Season of Affordable Luxury They may be words not often paired, but affordable and luxury are at the heart of our newest DISH, with every extraordinary recipe and premium product. There is a way to offer your customers dishes that practically ooze indulgence - lobster, oysters, filet mignon, ahi tuna, Chilean salmon – but keep it at approachable prices, and you’ll find it here. In fact, you’ll find everything you need to serve up the good life at the holidays, and beyond. Looking for classic spins? Try our grilled Oysters Nouveau, Horseradish-Encrusted Tenderloin Roast, and Pork Loin with Cranberry Apple Stuffing. Edgy apps? Platter up Ahi Tuna Sliders, Ham Salad & Gruyere Cups, and Shrimp Beignets. Lusciously lush nibbles? Sample the Lobster in a Blanket, Salmon and Caviar Nachos and Tuna Avocado Tartare. Looking for products with their own brand of magic? You’ll find pre-shucked oysters packaged to thaw in their own juices, sashimi-grade ahi tuna slices seared and safe to eat raw, and shrimp that’s pleased to be phosphate-free.

Looking for inspiration? Check out #beinspired for small bites of menu motivation. Looking for more practical tips? Head to the Trade School section, filled with expert tips on spiking sales on social, designing menus that sizzle with appeal and bring the merry to your hard-working staff. Looking for selling tools and additional resources? They’ll be ready to download at www.rfsdelivers.com It all starts here, with the Holiday 2019 DISH. Go ahead, open it up and let us know how you’d like to pamper your customers with dishes that promise a luxe life they can enjoy every day. We’ll keep this party going as long as you’d like. Best wishes of the season from your Reinhart CULINARY team

Share your recipes on Instagram & Twitter. tag us @Reinhart_Corp



Poke Powers Up Salmon makes the cut

Celebrate this powerful pairing: salmon, the country’s fastest growing, omega-3-rich protein, and the Hawaiian poke salad bowl, moving from phenom to menu staple in record time. Poke evolved from an ancient Hawaiian tradition of chopping up fresh fish with salt and limu harvested from the sea, and sprinkling it with inamona, roasted and crushed kukui nut. Decades later, poke burst on the scene in mainland America, now seasoned with more accessible ingredients like soy sauce, scallions and sesame oil, its legendary rise propelled by the growing appreciation for legacy regional cuisine and healthy foods. Poke is moving well beyond its fast casual beginnings with the rich flavors of premium proteins like salmon or tuna added to the mix. They’re now in demand at catering, bar and grill, steak and seafood, family style, European and Asian restaurants…gotta catch them all!

HIDDEN BAY Ahi Tuna Poke Cubes

HIDDEN BAY Chilean Atlantic Salmon Poke Cubes

• A consistently top choice, cut from the center of the loin to ensure dependable size and thickness and vacuum packed for optimal quality, taste and texture. Line caught to eliminate bycatch.

• Raised in the pristine open bays of the Patagonian region, in large, floating net-pens for a natural flavor

• Made from highest quality AA Grade Yellowfin tuna

• Cubes are laser cut to 1.5x1.5 cm for perfect size and thickness

Individually vacuum packed, frozen

• Rich source of essential vitamins and minerals and omega-3 fatty acids, a proven contributor to heart health

10/1 lb......................... 14796

Individually vacuum packed, frozen 10/1 lb......................... CP366


Salmon Poke over Spicy SERVINGS: 1 Udon Noodles ingredients 4 oz

Noodle Udon, organic,soaked & drained

3 tsp

Sambal Oelek Chili Paste

2 tsp

Oil Sesame

2 oz

Light Brown Sugar

2 tsp

Garlic, Chopped In Oil

1½ Tbsp Ginger Root Fresh, peeled & minced 1 Tbsp

Extra Virgin Olive Oil, In Tin

2 oz

Water Chestnut, Sliced & Peeled

2 oz

Carrot, Julienne ¼"

4 oz

Scallion, sliced on the bias

1 oz

Soy Sauce

5 oz

HIDDEN BAY® Chilean Atlantic Salmon Poke Cubes

PREPARATION In a bowl, whisk together soy, sugar, garlic, ginger, sambal and sesame oil. Place salmon cubes in shallow dish and cover with ½ of the sauce. Marinate. Cover chilled soba noodles with remaining sauce, add carrots, water chestnuts and scallions. Toss and form a nest in the middle of your plate. Remove salmon from marinade and place inside the nest. Garnish with black and white sesame seeds.

Chef Talk Poke is coming out of the bowl and onto toast, tacos, tartare, flatbreads, wraps, salads, cold noodle dishes and more. Check out our salmon poke recipes, trending now at rfsdelivers.com/recipes.


by Hidden Bay’s commitment to a sustainable future, producing farm-raised salmon according to Best Aquaculture Practices developed to minimize environmental impact and ensure the rights of workers.


Have an Ahi Moment Seared, Sliced & Sensational

Tuna’s swimming in the friendly warm waters of the Pacific and Atlantic, happily making waves as one of America’s most popular seafood picks. More than 75 million pounds of frozen tuna fillets made their way to the US in 2018, a solid 13% increase from the year before. In particular, the yellowfin tuna known as ahi is shaking up menus with a 28% growth over the past four years. Uncooked, ahi’s robust flavor inspires the best sashimi and poke; a quick sear unleashes even more flavor and a chewy steak-like texture that elevates every taco, wrap and sandwich it touches.

Get this incredibly versatile food into play as sliders and kimchi rolls (as pictured at right), and keep going:

HIDDEN BAY Seared & Sliced Ahi Tuna • Tightly controlled specs guarantee highest quality AAA Grade, sashimi-quality Yellowfin Tuna • Guaranteed net weight for consistent thickness, convenient 4-oz. portions • Firm, tender texture • Line caught off the coast of Indonesia

• Topped with juicy heirloom tomatoes and creamy white beans

40/4 oz..................................................... CP368

• With a crunchy, briny relish made of olives, cukes, and fresh cilantro • As a sriracha-spiked tartare atop gaufrettes (waffle chips) • In a rice bowl with cucumber, avocado and toasted nori

• Tossed in an Asian slaw salad of Napa cabbage, carrots, cucumber, radishes and scallions • Simmered in a sauce made from caramelized onions, cherry tomatoes, white wine and basil, served over polenta or crusty bread

The raw truth. Looking for an ahi tuna that you can safely serve raw in a salad, taco or as an appetizer? Hidden Bay provides a delicious ‘yes’ with its NEW seared and sliced, sashimi-grade ahi tuna, now available at Reinhart.


Seared Ahi Tuna Sliders with SERVINGS: 1-2 Wasabi Aioli ingredients

Chef Talk Everyone wants their slice of seared ahi, trending across multiple segments catering, quick-service, food trucks, bar and grill, universities, midscale casual and sushi restaurants.

1 pkg HIDDEN BAYŽ Seared & Sliced Ahi Tuna, thawed ½C


1 tsp

Wasabi Powder

1 tsp


1 tsp



Slaw Mix


Mini Brioche Buns

Black & Sesame Seeds, for garnish

PREPARATION In a small bowl, combine the wasabi powder and water and mix into a paste. Then add the mayonnaise and mirin to the bowl, and stir until fully combined. To assemble the sliders, split each of the mini brioche buns in half, and spread the bottom half of each bun with the wasabi mayonnaise. Then, place a small handful of slaw mix atop the wasabi mayonnaise, followed by 2 slices of seared ahi tuna. With the sliders still open-faced, sprinkle the sesame seeds atop each one, then top with the other half of the bun and serve.


to offer your diners the gift of healthy choices on the menu with protein-packed tuna, rich in B vitamins, potassium, iron and magnesium, omega-3 fatty acids and low in fat.


Shell Game These Oysters Came to Play

From the 1826 opening of Union Oyster House in Boston to the new gen charms of Eventide Oyster Co. in Portland, oysters have helped define, and redefine, America’s seafood culture. In the 19th century oysters were an everyman dish, available in penny raw bars as well as white tablecloth restaurants. Its popularity continued to soar in the 20th century, inspired by uniquely regional flavor profiles and a well-deserved reputation as nutritional powerhouse, containing all nine essential amino acids, vitamin B12 and omega-3 fats. A victim of its own success, oyster stocks were greatly diminished by the end of the 20th century, but the bivalve is booming once again, thanks to a careful nurturing of wild populations and a robust rise in oyster farming. Now at 14% menu penetration, Datassential has tagged oysters as trending big with enormous growth potential, ranked in the 74th percentile.

How to make this 21st century phenom even better? Reinhart’s Hidden Bay Oysters on the Half Shell. Wild caught off the coasts of Texas and Maryland, cryogenically packed at the peak of quality and freshness, machine shucked, and designed to be thawed in their own juices, these oysters are set to completely change the game for operators. HIDDEN BAY Oysters on the Half Shell, frozen • Robust flavor • 24-month shelf life • Naturally lean and rich in vitamins C and B12, zinc, selenium and iron

12/12 Cnt.........................................CB550


Big Chill, Easy Thaw. Unlocking the secrets of Hidden Bay Oysters on the Half Shell: • Using a proprietary technology, Hidden Bay Oysters on the Half Shell are frozen live within hours of harvest, locking in the natural shape and brine that other brands lose during processing. • The process also reduces Vibrio Vulnificus, a bacteria that occurs naturally in coastal waters, to non-detectable levels. • After freezing, a patented process is used to shuck the oysters quickly and efficiently by machine. • The oysters are packaged in vacuum skin trays designed to be thawed upside down, allowing them to bathe in their own liquors, right in the case. An added convenience: the oysters can remain thawed for 72 hours without compromising quality, moisture or texture.

Tabasco Butter Grilled Oysters Parmesan SERVINGS: 1 ingredients 1 ea

HIDDEN BAY® Oyster on the Half Shell, frozen

1 oz

Red Pepper Sauce

2 oz

Sweet Cream Butter, Unsalted, Melted

1¼ oz

Parmesan Cheese, Grated

1/8 oz

Parsley Flakes

¼ ea

French Bread Pistolet, 10"

PREPARATION In a small sauce pan, add butter, Tabasco and parsley and cook until melted. Then place oyster on grill, top with melted butter and Parmesan cheese. Cook for 2-3 minutes or until oysters start to plump. Serve with sliced French Bread on plate.

Chef Talk

The classic Oysters Rockefeller, created in 1899 at Antoine’s in New Orleans, is a dish so rich it was named after then the world’s richest man, John D. Rockefeller. The original recipe remains secret to this day, but chefs have been putting their own spin on the basics - broiled scallops, butter, spinach leaves, onion, parsley and bread crumbs – for decades.


by the explosive popularity of oyster bars in the last decade, drawing on its centuries-old roots with fresh catches, stripped-down menus and impeccable hospitality.


Upper Crustacean Shrimp is Bigger than Ever

These small but mighty shellfish have been big news for years, reaching ubiquity with a presence on 65% of American menus, and taking the crown from tuna in the early 2000s as most purchased seafood. A rocking 58% of consumers say they love shrimp, and prove it by eating almost four pounds a year…large and fancy, small and fried, shell on or tail off. What’s the secret to its stunning success? For diners, it’s an affordable luxury with impressive nutritionals – an excellent source of protein, selenium, B vitamins, calcium, iodine and phosphorus at a trim 84 calories and one gram of fat for a 3-ounce portion – that also offers year-round availability, flavor, taste and convenience. An additional perk for chefs: sweet, tender meat that needs very little prep or cooking time. Whether simply tossed with a bit of garlic, oil and salt and thrown on the barbecue, spiced and added to a fresh mango avocado salad, used for a more elaborate carpaccio or as the base for an exquisite bisque, shrimp can do no wrong.

Some like it hot. Turn up the heat by adding shrimp to glutenfree protein bowls of brown rice ramen, boiled egg and pulled chicken in broth or make buffalo shrimp for a meat-free alternative to the traditional starter. HIDDEN BAY White, Raw Shrimp, no phosphates • Individually quick frozen for maximum freshness • 100% net weight and true count • Guaranteed 2-Star Best Aquaculture Practices (BAP) certified by the Global Aquaculture Alliance (GAA)

SHELL ON, HEADLESS 5/2 LB EZ-PEEL, 16-20................................... CR054 PEELED, DEVEINED, TAIL OFF 5/2 lb, 26-30................................... CR066 PEELED, DEVEINED, TAIL ON 5/2 lb, 21-25................................... CR082


to grow your menu by serving customers what they crave most – shrimp, the no. 1 seafood in the US.


Shrimp with Roasted Tomatoes, Garlic, and Basil SERVINGS: 1 ingredients 2 pints

Cherry Tomatoes, halved


Cloves Garlic, thinly sliced

Olive oil

Salt Pepper 1 lb

HIDDEN BAY® Shrimp small-medium sized, raw, peeled, & tail off

1 tsp

Oregano, dried

½ tsp

Red Pepper Flakes

6 oz

Parmesan cheese, grated or shaved

2 Tbsp

Fresh Basil, sliced

1 loaf

Sourdough Bread, sliced and toasted

PREPARATION Preheat oven to 400°F. In a foil lined baking dish combine tomatoes and garlic. Coat tomatoes with olive oil and season with salt and pepper to taste. Bake tomatoes for 20-25 minutes or until the tomatoes begin to look wrinkled and release juice. In a medium size baking dish, stir together roasted tomatoes, shrimp, oregano, and red pepper flakes.

HIDDEN BAY White Shrimp are available without phosphates … but with the same sweet, clean taste, firm texture and outstanding quality.

Place baking dish into the oven and bake for 10-15 minutes or until the shrimp turn pink and reach an internal temperature of 165°F. Remove dish from the oven and sprinkle over Parmesan cheese in piles so some of the shrimp and tomatoes peek through. Finish cooking the shrimp under the broiler until cheese is melted and bubbly. Remove from the broiler, sprinkle with fresh basil and serve with slices of toasted sourdough bread.


Tails of the Cold Living the Luxe Life with Lobster Long considered one of the ultimate fine dining experiences, lobster has earned its place atop the food chain with an unrivaled naturally rich flavor and tender meat. A symbol of luxurious indulgence, when lobster appears, celebrations follow, and consumers have indicated a clear preference (75%) for those to take place at a restaurant rather than home. Capitalize on this incredible opportunity to reel in new customers, dazzle old ones and keep them coming back by incorporating lobster into unexpected dishes at casual hours – mac ‘n’ cheese, mashed potatoes or a breakfast bowl of grits. And while a beautifully cooked and seasoned cold water lobster tail will always represent the gold standard of food, you can spread the wealth by using smaller amounts to elevate, not dominate, pastas, chowders, stews or salads.

Heat Up Sales with Our Cold Water Tails Hidden Bay Lobster Tails thrive in Canada’s cold waters, and are all the better for it, with thicker shells and a consistently firmer texture than their warm water cousins.

HIDDEN BAY Distinctions Canadian Lobster Tails • .Naturally low in fat, packed with omega-3 fatty acids • Flawless look, with no cracks or holes, and clear white-tan bellies • Firm, succulent white meat PREMIUM QUALITY, FROZEN 10/LB, 4-5 OZ.................................. 21460


by lobster’s rags to riches story. In the early days of colonial America, lobster was so bountiful it was disparaged as a ‘poor man’s protein’ and even used as fertilizer.


Grilled Lobster Salad with Mango, Avocado and Vanilla Honey Vinaigrette SERVINGS: 4

ingredients 4 ea

HIDDEN BAY® Canadian Lobster Tails

2 Tbsp

Cooking Oil


Fresh Mango -diced


Fresh Avocado - diced

12 ea

Thin slices fresh Jalapeño

2 Tbsp

Diced Red Onion

4 oz

Heritage Lettuce Mix

1 oz

Fresh chives cut into half inch lengths

Honey Vanilla Vinaigrette 2T



Rice Vinegar


Lime Juice


Vegetable Oil


Vanilla Bean - contents scraped out

Salt & Pepper to taste

PREPARATION Cut the lobster shell with kitchen scissors on the bottom side of the tail and pull apart to expose the meat.

Beneath lobster’s rich flavor lies an even richer source of nutrients B12 and choline, important for increasing brain productivity and efficiency.

Brush the lobster with cooling oil and grill in the shell on a char-broiler or similar device until cooked through. Allow the lobster to cool and then pull from the shell (keeping the shell intact) and cut into bite size pieces. Toss the lobster in a bowl with the diced mango, onion, jalapeño and avocado. Add in half of the honey vanilla vinaigrette. Place the lobster salad on a bed on top of the heritage mix and garnish with the fresh chives. For Honey Vanilla Vinaigrette, combine all ingredients and chill for service.


Simply the Best

Make Your Mark with Legacy 72 Angus Tenderloin For meat lovers, nothing says ‘premium’ more powerfully than certified angus beef, known nationwide as the ultimate mark of quality. The designation means the steak they’re about to savor has earned every superlative imaginable: incredibly tender, extremely juicy, exceptionally flavorful. It’s all that and more, meeting sciencebased quality specifications for marbling, size and uniformity. And it’s guaranteed to lure dedicated beef eaters back to your restaurant to enjoy the experience again and again. We’ve made it easy to bring your best to the table every time with our Legacy 72™ Angus Beef by Eagle Ridge®, a certified USDA program. At the very pinnacle of our outstanding beef products, Legacy 72 Angus Beef reflects our commitment to consistent quality and craftsmanship. It begins at the source, working with small farmers and ranchers in the Midwest to ensure only the finest cattle are selected, and continues with production and packaging at a single source flagship facility in Dakota City, Nebraska. Our standards are high, and include:

• Abundantly marbled

• Higher marbling

• Brightly colored

• Medium or fine texture

• Hand-selected and hand-trimmed

• Top tier of USDA Choice grade

• Aged to minimum 21 days for superior taste and tenderness

• Ribeye area of 10.0 to 16.0 square inches • Hot carcass of 1,050 lbs. or less • Fat thickness less than 1 inch • Grade A maturity • Moderately thick or better muscling The result is finest quality beef you’ll be proud to serve at the center of the plate.


Feast your eyes on the natural beauty of Legacy 72 Angus Tenderloin:

LEGACY 72 ANGUS Tenderloin by Eagle Ridge 190A, STRAP & SKIN OFF, REFRIGERATED, 3 UP 12/CNT........................................... 29006 189A, PEELED BEEF TENDER, SIDE MUSCLE ON, REFRIGERATED, 5 UP 12/CNT........................................... 28992

Herb Horseradish Crusted Tenderloin Roast SERVINGS: 10 ingredients

#beinspired to create your own legacy with our storied beef.

2 oz

Northwood Steak Seasoning Salt [Garlic, Black Pepper, Onion, Red Pepper]

8 oz

Dijon Mustard, Extra Strong

8 oz

Horseradish Sauce

2 oz

Fresh Rosemary, cleaned & chopped

4½ lbs

Legacy 72™ Angus Beef, Whole Tenderloin

PREPARATION Preheat oven to 425°F. In a bowl combine, steak seasoning, Dijon mustard, horseradish sauce and rosemary. Place tied tenderloin in roasting pan and cover with sauce. Roast for 20 minutes, reduce oven to 275°F and continue cooking until internal temperature reaches 120°F. Remove from oven and allow to rest for 15 minutes. Remove twine, slice and serve.

Share your recipes on Instagram & Twitter. tag us @Reinhart_Corp 15

Signature Dishes Start with Our Signature Items Salmon & Caviar Nachos





3 oz

Fried Corn Tortilla - (cut into the triangles)

In bowl, place the recently fried corn tortillas.

3 oz

Teriyaki and Sesame Seed Marinaded HIDDEN BAY® Salmon Poke Cubes

2 oz

Diced Tomato

Spread the tomato, fresh jalapeño, avocado, and spread the fresh herbs. Cover with the shredded cheese and bake in 400°F oven for 6 minutes.

2 oz

Cotija Cheese, shredded

1 oz

Fresh Jalapeño, sliced




Mint Leaves, julienned

2 tsp

Chopped Cilantro

2 oz

Sour Cream

1 tsp


3 Tbsp

Teriyaki Glaze

½ tsp

Black Sesame Seeds

While Nachos are baking quick marinade the salmon in the Teriyaki and sesame seeds (reserve). Add the Tobiko to the sour cream and place in squeeze bottle. When Nachos come out of oven spread the salmon over the top. Drizzle the caviar sour cream over the entire dish. Serve.

Crispy Ham & Blue Crab Deviled Eggs SERVINGS: 36


Stock up on ham, a consistently excellent performer found on more than half of American menus.

18 ea

Extra Large Eggs, boiled, peeled

1 lb

Blue Claw Crab Meat

¾ C

Cream Cheese

¼ C

Sour Cream

2 Tbsp

Creole Style Mustard

2 Tbsp

Worcestershire Sauce

2 Tbsp

Malt Vinegar


Green Scallion

2 tsp

Red Pepper Sauce

½ tsp

Coarse Salt

9 oz

Boneless Carving Ham, Cooked, sliced thin,julienned

PREPARATION Boil and peel the eggs. Cut in half lengthwise. Remove egg yolks and reserve whites and yolks separately. Pick through crab meat to make sure no shells. Reserve enough crab meat to garnish the deviled eggs. Place crab meat, cream cheese, green onion, Worcestershire, malt vinegar, celery, Tabasco, kosher salt, mayonnaise and reserved egg yolks in food processor. Place julienned ham on parchment lined baking sheet and place in 350'F oven. Bake until crisp. Use small spoon to fill cooked egg whites. Garnish deviled eggs with reserved crab meat and crispy ham. Serve on platter.


by Hams Across America, established by the National Pork Board to help feed the hungry. In 2018, more than a half million pounds of pork were donated.


Seared Ahi Tuna Kimchi Rolls SERVINGS: 2

ingredients 1 pkg HIDDEN BAY® Seared & Sliced Ahi Tuna, thawed ½C




1 tsp

Wasabi Powder

1 tsp


1 tsp



Wakame Seaweed Salad

Toasted Tori, for garnish

Black & White Sesame Seeds, for garnish

Preparation In a small bowl, combine the wasabi powder and water, and mix into a paste. Then add the mayonnaise and mirin to the bowl, and stir until fully combined. To assemble , place a small amount of kimchi on 1 slice of seared ahi tuna and roll the tuna around it. Secure with a pick. To plate, place the roll atop a small bed of seaweed salad and drizzle with wasabi aioli. Garnish with black and white sesame seeds.


Kimchi, ‘Korea’s soul food,’ is eaten at virtually every meal. Families used to make their own kimchi; groups of women gathered at harvest time for days of communal chopping and brining.


Seared Beef w/ Radish and Beet




4/6-oz LEGACY 72™ Angus by EAGLE RIDGE® Beef Tenderloins

Rub each filet mignon with enough olive oil to just coat; season with salt and pepper. Heat a large iron skillet to high heat. Add meat, searing on one side until a brown crust forms. Flip and continue cooking until medium rare. Set aside to let meat rest.


Salt & Pepper

1 lb

Purple Radishes, sliced

1 lb

Red Beets, roasted, peeled, & sliced


Olive Oil


Pomegranate Syrup

Micro Ruby Radish, for garnish

Mini Crown Bulls Blood, for garnish

Edible Flowers, for garnish

Decoratively arrange sliced radishes and beets on four serving platters. Slice each filet mignon. Arrange the slices atop vegetables on each serving platter. Using squirt bottles, drizzle remaining oil and pomegranate syrup on the edges of radish rounds. Top with garnishes such as ruby radish sprouts, bulls blood, and edible flowers.

Luscious filet mignon gets complexity from peppery radishes and earthy beets. Light enough for a salad, hearty enough for an entrée.


Lobster stuffed Tenderloin w/ Old Bay Hollandaise SERVINGS: 1

ingredients 32 oz LEGACY 72™ Angus, Whole Tenderloin, Choice Angus, Strap & Skin off 8 oz HIDDEN BAY® Lobster Canadian Tail, 4-5 oz 2 oz Chopped Garlic 1½ oz Green Scallion 1½ oz Italian Parsley 8 oz Salted Butter 3/8 oz Fresh Tarragon 2 1/3 oz Shallots 3 oz Crimini Mushroom 2 oz Hollandaise Sauce ¼ oz HIDDEN BAY® Seasoning

Preparation Lobster mix: Cook lobster and cool. Cut mushrooms and dice green onion and shallot. Add butter and tarragon to saute pan. Dice lobster and add to bowl. Once the mixture is cooked add to bowl with lobster and mix. To stuff the tenderloin, cut tenderloin lengthwise, to within 3/4 inch of the bottom. Open the meat like a book so the tenderloin lies flat. Slightly pound out just to even out any bulky spots. Fill center of meat with lobster mix. Starting on the long side, tightly roll up the tenderloin. Secure with butcher string or water soaked toothpicks. Roast in oven 350ºF for 25 minutes. Rest, cut into slices and top with hollandaise. Sprinkle Hidden Bay Seasoning on top.

Find this recipe and more at rfsdelivers.com/thedish 20

Surf, Turf and more!




EAGLE RIDGE Pork Loin Center Cut, Boneless Roast, about 3-4 lbs


Sea Salt & Freshly Ground pepper


Panko or Homemade Breadcrumbs


Chicken Stock


Peeled, Chopped Tart Green Apples


1/3 C Dried Cranberries 1/3 C Chopped Walnuts, Toasted ¼C

Minced Shallots

2 Tbsp Pure Maple Syrup 1 tsp


Minced Rosemary

Place the pork loin roast fat side down on a cutting board. Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45° degree angle, stopping a half inch from reaching the bottom of the roast. Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line. Keep making slow, even cuts until you have "rolled" the roast out completely. Pound the butterflied roast to an even thickness. Sprinkle the pork with salt and pepper and set aside. Place and stir the panko and stock in a small bowl. Stir in apples, walnuts, cranberries, shallots, maple syrup and rosemary. Spread the filling over surface of the pork, leaving an inch margin around all sides except for the fat layer side-with that side leave a 2-inch margin. Starting with the long end, roll up the roast. Tie the roast in 1 to 2 inch intervals with cotton kitchen string. Coat the bottom of a roasting pan with cooking spray or olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, reduce to 325°F. Cook uncovered, for about 30- 40 minutes, or until the pork reaches an internal temperature of 140°F.


Pick of

the Platter

Shrimp Beignets ingredients 2 Tbsp 1 Tbsp 6 oz 1/3 C 1 Tbsp ½ tsp TT 1C 1/3 C 1 Tbsp 1/2 tsp 1C



Preparation Finely Minced Onion Finely Minced Red Bell Pepper White Shrimp, rough chopped Cream Cheese Finely Chopped Fresh Chives Lemon Zest Salt & Pepper All-Purpose Flour Cornstarch Baking Powder Salt Buttermilk

Combine onion, shrimp, cream cheese, zest, bell pepper and chives in a bowl; season with salt and pepper and stir to combine. Combine the dry ingredients; flour, cornstarch, baking powder, and ½ teaspoon salt in a bowl. Whisk in the buttermilk until smooth. Working in batches, measure 1 heaping tablespoon shrimp mixture, roll into a ball, and drop into batter. Make sure to coat completely. Remove from the batter and allow to slightly drain off excess batter. Lower beignets into fryer oil. Fry until crisp and golden brown. Drain on a paper towel and season with salt and serve with Remoulade sauce. For the recipe go to: rfsdelivers.com/thedish. Optional plating: Plate on an oblong plate with a pool of sauce under a series of 4 beignets with grilled lemons for garnish.

Grilled Hawaiian Ham & Cheese Sliders


ingredients 2 ea 6 oz 3 oz 2 oz 1 oz 1 oz 1/2 oz


Hawaiian Brioche Slider Bun, Sliced 2.5" Hardwood Smoked Ham, thinly sliced Unsalted Sweet Cream Butter Pineapple Cubes, 3/8" Sting in' Honey Garlic Sauce Natural Swiss Cheese Creole Mustard

Split and butter both inside sweet Hawaiian roll with I oz of butter, then toast on grilled until golden brown, then remove and set aside. In a medium heated skillet, add the diced pineapple and stinging honey garlic sauce and cook for 2 minutes, then set aside. Back to the griddle, add 1 oz of butter, the add ham and cook until heated, then split portions, top with swiss cheese and melt. Spread creole mustard on buns, then place ham and cheese on the bottom bun, then top with pineapple sauce. Cover with top bun.

Our Hawaiian brioche slider bun is made with real pineapple for a slightly sweet, fruity, sunny flavor.




Oysters w/ Yukon Gold Horseradish Crust Find this recipe online at rfsdelivers.com/ thedish

Oysters Nouveau


ingredients 48 ½ Tbsp 1 1 10 oz. 8 oz. 8 oz. 8 oz. ½C 2 tsp 1 tsp 1 lb.


Preparation HIDDEN BAY® Oysters on the Half Shell, frozen Butter Clove Garlic, crushed Onion, diced Frozen Spinach, thawed & drained Cheddar, shredded Fontina, shredded Mozzarella, shredded Milk Salt Black Pepper Bacon Extra Fontina for sprinkling on top of Oysters

Preheat the oven to 425°F and arrange the oysters on baking sheets. Cook bacon in a large skillet over medium heat until crisp. When bacon is done cooking, let it drain on paper towels before transferring it to a cutting board and roughly chopping it. Set aside until ready to use. Melt the butter in a saucepan over medium heat. Cook onion and garlic in the butter until softened and slightly browned. Reduce heat to low, and stir in the spinach, cheddar, fontina and mozzarella. Cook until the cheese melts, stirring frequently. Stir in the milk and season with salt and pepper. Top each oyster with desired amount of chopped bacon. Then spoon the sauce over each oyster, using just enough to fill the shell. Top each oyster with a sprinkle of fontina. Bake oysters until the cheese is golden and bubbly, about 8-10 minutes.

Cajun Grilled Oyster


ingredients 1 ea HIDDEN BAY® Oyster on the Half Shell, Frozen 1 oz Smoked Andouille Rope Sausage Frozen, minced 1/8 oz Garlic, chopped ¼ oz Green Bell Pepper, minced ½ oz Celery, diced ¼" ½ oz Medium Red Onion, diced 1/8 oz Red Pepper Sauce 1 oz Unsalted Sweet Cream Butter 1 oz French Cut Garlic Crouton, crumbs

Preparation Pre-heat grill to medium- high. In a saute pan om medium high, add butter, garlic, andouille, peppers, onion, and celery, then cook until transparent. Add Tabasco sauce and move to the side. Place oyster on grill, then place mixture on oyster, cook until oyster is plump, then top with crushed garlic croutons.

Retaining 100% of shape and natural juices, HIDDEN BAY on the Half Shell Oysters look and taste better than any on the market.




Pomegranate Fennel Salmon Poke SERVINGS: 4-6

ingredients 1 lb 1 ea 1 ea ½C ¼C 2 Tbsp ¼C ¼ C 1 tsp ½ tsp 4 oz

HIDDEN BAY® Chilean Atlantic Salmon Poke Cubes Whole Shallot, peeled, finely diced Anise Fennel, bulb shaved very thin Pomegranate Seeds Lime Juice Lemon, zest & juice Extra Virgin Olive Oil in tin Italian Parsley, chopped Coarse Salt White Pepper, Ground Fried Potato Chips

Preparation Thaw 1 pound of the salmon poke cube. Remove the stalks from the fresh fennel bulb and shave very thin on a mandolin, taking care to not include the core. Pick a few of the fennel fronds from the stalks and reserve for garnish later. Zest and juice lemon. Finely mince the shallot. Mix the shaved fennel, pomegranate arils, shallot, lime juice, lemon juice and zest, olive oil, parsley, salt and pepper together. Toss the salmon poke with the marinade. Fry the potato chips at 375ºF until golden brown and crispy. To serve, place the Salmon Poke in a small bowl or large plate. Garnish the top of the Poke with the fennel fronds reserved from earlier. Arrange the potato chips around the Poke on the platter/plate.


Tuna Avocado Tartare ingredients 2 oz 2 oz 1/2 oz 1 ea 1/4 oz 1 ea 4 oz

Oriental Sesame Dressing Red Onion, 3/8" diced Whole Sesame Seed White, toasted Lime, juiced Cilantro, chopped Scallion, chopped HIDDEN BAYÂŽ Ahi Tuna Poke Cubes


Preparation In a bowl combine tuna cubes, green onions, sesame seeds and sesame dressing. Toss and place in refrigerator. Combine avocado, lime juice, cilantro and red onion. Using a 4" ring mold or cutter, mold avocado mixture. Then top with tuna tartare in center of plate.

In 1984, To please customers who nixed using raw steak, LA Chef Shigefumi Tachibe grabbed a chunk of fatty tuna, creating a legend.


Soul-Satisfying Seafood

Lobster Curry


ingredients 8 6 Tbsp 2 ½C 1C 2 Tbsp

HIDDEN BAY® Canadian Lobster Tails Cooking Oil Carrots, cut 2" julienne strips Red Bell Pepper, thinly sliced Cabbage Leaves, rough cut Panang Curry Paste (if panang cannot be found you can use any red Thai curry paste)

1 stalk Lemon Grass, peeled & thinly sliced 1 C White Wine


1C 1C 2 Tbsp 2 tsp ¼C TT 2C 4C

Heavy Cream Canned Coconut Milk Honey Lime Juice Green Onion, minced Salt & pepper Dry Jasmine Rice Water

Preparation Cook rice for 4 servings and keep warm for service. Cut the lobster tail in half using a sharp knife. Brush the lobster tails with 2 tablespoons of cooking oil and grill until cooked through. In a medium saute pan, melt the coconut oil. Sweat the carrots, cabbage, bell pepper, curry paste, and lemongrass for about 4 minutes. Add in the wine and cook to reduce by half. Add in the cream, coconut milk, lime juice and honey and heat gently. Season to taste with salt and pepper. Plating: Place rice in a bowl top with the lobster, standing the lobster tails up. Spoon the sauce over top and garnish with minced green onion.

Thai Marinated Stir Fried Shrimp SERVINGS: 1

ingredients 6 oz ½ oz 1/8 oz ¼ oz 1 oz 1 ea ¼ oz 6 oz 2 oz

HIDDEN BAY® White Shrimp Raw, non-phosphate peeled & deveined Garlic, chopped 5 Spice Seasoning Powder Chili Paste in Soybean Oil Sesame Oil Lemon, juice of Cilantro, chopped Jasmine Rice, cooked Stir Fry Blend Vegetable [Broccoli, Sugar Snap Pea, Water Chestnut, Carrot, Corn]

Preparation In a bowl combine, garlic, soy, chili paste, 5 spice, sesame oil, lemon juice and chopped cilantro. Add shrimp and marinate for ½ hour. Over medium to high heat saute shrimp, add stir fry vegetable blend. Serve over cooked jasmine rice.


Known as a spicy cuisine, Thai food’s flavor profiles are more complex, relying on the careful balancing of sweet, salty, spicy, and sour in each dish.



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Distinctions Canadian Lobster Tails PG 12

Chilean Atlantic Salmon Poke Cubes PG 04

Ahi Tuna Poke Cubes PG 04

White, Raw Shrimp, no phosphates PG 10

Beef Tenderloin PG 14

Oysters on the Half Shell, frozen PG 08

For more great ideas to inspire your menu go to rfsdelivers.com/thedish ©2019 Reinhart Foodserivce, L.L.C.

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The Dish | Vol. 15 | Holiday Ideas